Crispy cod fingers with wedges dill slaw
Ingredients
- 3 large sweet potatoes (700g), scrubbed and cut into wedges
- ½ tbsp sunflower oil, plus a little extra
- ¼ large red cabbage
- ½ medium red onion, finely sliced
- 6 large cornichons, quartered
- 3 tbsp Greek yogurt or mayonnaise
- 25g dill, finely chopped
- 4 skinned cod fillets (160g per fillet)
- 2 large eggs
- 100g fresh breadcrumbs
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